Search results

Highlights Arctic Fox American Pale Ale, seems to be different hops to the standard APA, quite tasty. Loved the hop bines that they had behind their stall and the glass filled with hop cones, a nice touch. Toorabuc (sp) Amber. Didn't try their pale, but found this quite tasty. Mountain goat...

Organise beer/food events with friends.. Get togethers where they supply the food, you supply the beer.

Sort of. It's not so much that some of the yeast is dead in the bottles, it's that there's not enough of it for a full batch. So yes, you're growing numbers up so you have enough. (hence the malt, and the oxygenation)

2 Cooper's Stout kits. 1kg LDME 1kg Dex. Nottingham Yeast. Might be worth adding the sugar/LDME over several days (300 of each initially, another 300 after a day or two, the rest a day or two after that) as I found the krausen took on a life of its own, making its way across the cellar.

Or switch to using WYeast 3724 and learn to love Saisons :)

Does anyone happen to know of places that classify as "participating liquor outlets". There doesn't appear to be a list on the site.

A batch I brewed recently with 3724 (Belgian strain) stopped at 1010 (from 1068) after about 3 days, and has been sitting there for around 3 weeks now without budging. Temps have really cooled off here, so that wouldn't help, but I was expecting a 1 or 2 point drop each week, hard to tell...

How difficult is it to obtain more Toohey's style kegs/convert standard cornys later on?

So far (from the fermenter) and my experience with commercial varieties, the taste is quite different to any of my pale ales. The yeast itself puts out some interesting flavours, so whilst it could make a tasty beer.. it wouldn't really fit any of those styles in the classic sense. As for from...

I'm certainly curious for information on how you have gone about this.. Guessing the fan is undervaulted (5V? 3.3V? Pot?) to lower the spin speed.. Only other thing that put me off is the prevalence of vibrations that they seem to generate when unbalanced..

I'd suggest upping the temps, this yeast tends to love >30degrees. I started a similar batch recently (1068 SG) at 32-34degrees, Started Friday night and it was down to 1012 by Sunday, temp has dropped to 28 degrees but it still seemed to be ticking along slowly last night.

One thing that has already been said but is worth repeating. Buying in bulk makes a world of difference. Some things you may not want to buy in bulk because you'd like to experiment with styles, but a 25kg bag of pale malt, and maybe the same of pils gives you a great starting point to which...

The Prince bottle-o in St Kilda doesn't have a huge range but does have a couple of interesting ones. (Emerson's Epic, Rogue)

One thing that could be worth doing (if you're patient enough) is leave it another few days to a week in the fermenter to allow some of the hops to settle at the bottom. Other options along the same lines would be to use finings, or to chill the whole fermenter for a couple of days to help drop...

If you're just using apple juice, (store purchased or fresh pressed) it's going to be well within the tolerances of US05 or pretty much any yeast.. That being said, even with US05, my most recent cider ended up with an FG of around 1002, so quite dry still.

The JSGA has been on Qantas flights for a good 6 months at least. Has made those work trips somewhat better. The staff always seem happy to offer up a second or third if you ask nicely.

The other thing that you would have to be aware of is that they would let in more light than the denser opaque plastic of a standard fermenter, this could impact the hops flavours.

You can blame the Kiwis for lagers being the mainstay of the commercial breweries. It comes down to the "Continuous fermentation" process. http://www.roadshow.org/index.php?option=c...=view&id=50